I’ve kept them for a good six months in the past. Once you’ve made the plums, all you have to do on the day is roast the duck legs (there isn’t even any carving) and make a side dish.

After a long week, Phil Vickery's here with a weekend treat as he whips up slow roast duck legs with sweet and sour rhubarb relish alongside a marinated red cabbage salad. Cook for 30 minutes ...

It will keep for weeks if properly covered in the fat. The duck legs can then be extracted, the fat scraped off, and grilled to crisp perfection. Salt cure the duck legs overnight in the fridge ...

Diners will appreciate the chance to dig into their personal crisp, pastry-wrapped roast beef treasure ... cookbook author Melia Marden's boneless leg of lamb recipe, unexpected lavender brings ...

If you love tender, delicious chicken legs – with melt-in-your-mouth juicy chicken with a crispy, crunchy crust and TONS ...

Trim the duck legs of any extra fat (that is, trim off any extra skin hanging off the sides). Season with salt and pepper on both sides. Heat oven to 150C. In a saucepan heat the butter and olive oil.

I make this dish with roast duck bought from a siu mei (Chinese roast meat) shop. Buy half a duck - don't let the vendor cut it up, and be sure he gives you a small container of the flavourful ...

Whole Roasted Duck with Chestnut & Clementine Stuffing ... place a small amount of oil into a medium sized pan on a medium heat. Add the duck leg bones when the oil is hot and cook until golden ...

The inner tension between the chef’s upscale restaurants and his everyday persona comes to a head on Mélisse’s nine-course ...

Arizona Restaurant Week is back with the fall edition running from Sept. 20-29, 2024. These are the 17 best menus to try in ...

A TikTok hack has revealed a great way to get crispy roast potatoes without the need for expensive duck fat. User thefoodinbox has posted a quick way to cook up the golden brown potatoes and all ...

Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted in duck fat, chilled and preserved in the fat as duck confit. FAQs about BBC Food ...